My co-worker, Pat loves pumpkin, so I made these cupcakes for her birthday last week.
She is super sweet and I appreciate all she does for me!
The chocolate drizzle adds just the right touch and makes the cupcake taste kind of like a
pumpkin chocolate chip cookie.
Make some for someone sweet in your life :)
Pumpkin Cupcakes with Cinnamon Buttercream Frosting
1 box spice cake mix
1 cup canned pure pumpkin
1/2 cup buttermilk
1/3 cup oil
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
Preheat oven to 350 degrees and place liners into cupcake pan.
Sift cake mix and spices into a large mixing bowl. Add remaining ingredients and mix with an electric mixer until combined. Using a large cookie scoop, drop batter into cupcake liners. Bake for 18-20 minutes or until toothpick inserted comes out clean. Remove from pan and cool on a wire rack.
Cinnamon Buttercream Frosting:
2 sticks unsalted butter, softened
4-5 cups powdered sugar
1 tsp. vanilla
1 tsp. ground cinnamon
1-2 T heavy cream or milk
In the bowl of an electric mixer, cream together the butter, powdered sugar and vanilla for 2-3 minutes on med-high speed. Lower the speed and add the cinnamon and milk. Beat for another 3-5 minutes until light and fluffy. Frost cooled cupcakes. (I use a Wilton 1M tip to frost my cupcakes)
For fudge drizzle - Pour 1/2 to 3/4 cup of hot fudge sauce (I use Hershey's) into a bowl and microwave for about 15-20 seconds. Pour it into a Wilton plastic bottle with tip. Let it cool for about 5 minutes before drizzling over cupcakes.